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TUNA-NOODLE CASSEROLE |
|
| 2 5-oz. cans Tuna | 3 boiled eggs, chopped |
| 1 8.5-oz. can peas, drained | 1 10¾-oz. can mushroom soup |
| 8 oz. potato chips (approx.), crushed | ½ to 1 cup mild or sharp cheddar cheese, grated |
| 8 oz. purchased noodles | 1 5-oz. can Carnation Milk |
| Salt and pepper to taste | |
Cook noodles in salt water according to package directions. Drain. Pour cold
water
over noodles to separate; drain. Add Tuna, peas, potato chips, eggs, mushroom
soup
and cheddar cheese to noodles and mix well. Pour into a 9" x 13"
greased casserole dish.
Pour can of Carnation Milk over the top of casserole (See note below).
Bake at 350° for 30 minutes.
*NOTE: As an option, I crush up 2 more cups of potato chips. and mix them
with ½ stick
of melted butter. Spread this mixture over the top of casserole before baking
A recipe from Down Memory Lane
www.downmemlane.com